Low Sodium Dutch Crunch Bread
Discover the perfect balance of flavor, texture, and heart-healthy baking with this Low Sodium Dutch Crunch Bread recipe. A delightful twist on the classic Dutch Crunch bread, this version features a lower sodium content while still delivering the iconic crackly, golden crust and soft, fluffy interior. Made with a blend of all-purpose and whole wheat flours for added nutrition, the bread is topped with a signature rice flour paste that creates its signature crunchy finish. Ideal for sandwiches or as a standalone treat, this recipe includes simple techniques for kneading the dough and crafting the signature topping, ensuring bakery-quality results at home. With just 120 minutes of prep time, this low sodium bread is perfect for health-conscious bakers who crave indulgent textures without the guilt.
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Ingredients
- 300 grams all-purpose flour
- 100 grams whole wheat flour
- 7 grams instant yeast
- 10 grams sugar
- 30 ml olive oil
- 250 ml water
- 15 grams unsalted butter
- 100 grams rice flour
- 7 grams instant yeast for topping
- 15 grams sugar for topping
- 15 ml olive oil for topping
- 60 ml water for topping
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, instant yeast, and sugar.
Step 2
Add olive oil and warm water to the flour mixture. Start mixing with a wooden spoon until it comes together into a shaggy dough.
Step 3
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
Step 5
While the dough is rising, prepare the Dutch Crunch Topping: In a small bowl, mix rice flour, instant yeast for topping, and sugar for topping.
Step 6
Add the olive oil and water for topping to the dry ingredients and mix until a thick, paste-like consistency is achieved. Set aside until needed.
Step 7
Once the dough has doubled in size, punch it down to release the air. Shape the dough into a loaf or divide it into 8 equal portions for rolls.
Step 8
Place the shaped dough onto a baking sheet lined with parchment paper. Cover loosely with a damp cloth and let rise for another 30 minutes.
Step 9
Preheat the oven to 375°F (190°C).
Step 10
Once the final rise is complete, gently spread the Dutch Crunch topping over the entire surface of the loaf or rolls using a spatula or your hands.
Step 11
Bake in the preheated oven for about 25 minutes or until the bread is golden brown and the top is crackled and crisp.
Step 12
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (911.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2429.1 |
| Total Fat 62.0g | 0% |
| Saturated Fat 15.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 33.2mg | 0% |
| Sodium 25.0mg | 0% |
| Total Carbohydrate 410.6g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 26.1g | |
| Protein 58.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 107.9mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 907.6mg | 0% |
Source of Calories